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Reese's Peanut Butter Cup ice cream in bowl with spoon
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5 from 4 votes

Reese's Peanut Butter Cup Ice Cream

Homemade Reese's Peanut Butter Cup Ice Cream is filled with creamy peanut butter and chunks of peanut butter cups. Easy to make with real ingredients!
Prep Time6 mins
Cook Time30 mins
Freezer Time4 hrs
Course: Dessert
Cuisine: American
Keyword: homemade ice cream, ice cream, peanut butter, Reese's Peanut Butter Cup Ice Cream, Reese's Peanut Butter Cups

Equipment

  • 2 quart ice cream machine

Ingredients

  • ¾ cup creamy peanut butter
  • ¾ cup sugar
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups miniature Reese’s Peanut Butter Cups,quartered

Instructions

  • In a large mixing bowl, beat the peanut butter, sugar, milk and vanilla with a hand held electric mixer until blended and creamy. This should take about 5 minutes.
  • Add cream to the peanut butter mixture and blend until combined.
  • Pour the mixture into your electric ice cream maker and freeze according to the manufacturer’s instructions.
  • When the ice cream is almost completely set, you’ll need to stop the machine to add in the mini peanut butter cups. Cover again and restart the machine and churn until the ice cream is set. It will be the consistency of soft serve ice cream. For firmer ice cream, transfer ice cream to a freezer-safe container, or a loaf pan and freeze for 4 to 6 hours.

Notes

  • Crunchy peanut butter can be substituted for the creamy.
  • Easy tip for getting the peanut butter out of the measuring cup: lightly spray the measuring cup with nonstick spray. Your peanut butter will slide right out.
  • Not a fan of peanut butter cups? Add in your favorite chopped candies, cookies, or nuts. Or use a combination of your favorites.
  • Just a tip from experience when purchasing an ice cream maker: some brands will require you to freeze the bowl or container 24 hours prior to making ice cream. So be sure to read the directions before starting to make any frozen desserts in your machine.
  • You may be tempted to use 2% milk in this recipe, don't. This ice cream recipe needs all of that milk fat so using whole is best.